Pineapple Upside-Down Cake Fudge
An interesting twist on both white chocolate fudge and the traditional pineapple upside-down cake. Sweet, creamy, fruity, and incredibly indulgent.
Ingredients
- 2 cups sugar
- 1/2 cup unsalted butter
- 3/4 cup heavy cream
- 2 cups white chocolate chips
- 2 tsp pineapple juice
- 4 tbsp yellow cake mix
- 7 oz marshmallow crème
- 1-1/4 cups dried pineapple diced
- 13 maraschino cherries cut in half
- 1/2 cup shredded coconut toasted
Instructions
- Linea baking dish (8x8) with parchment paper. Be sure to leave enough of the parchment over-hang so that you can easily lift the fudge out of the dish once it has completely cooled.
- Lightly toast the shredded coconut. Set aside.
- Ina double boiler (or large quart pan with a metal bowl sitting on it), over medium heat, combine the sugar, butter and heavy cream, and bring the mixture to a boil (as close as you can get). Reduce the heat to medium-low and cook for7 to 10 minutes, stirring constantly.
- Remove the mixture from the heat and stir in the white chocolate chips until they are melted and the mixture is smooth.
- Add the pineapple juice, cake mix, and marshmallow crème. Mix until well combined.
- Fold in the diced dried pineapple.
- Pour the fudge mixture into the prepared baking dish.
- Place the cherry halves, cut-side down and evenly spaced, on top of the fudge. Basically line them up so that when you cut the fudge you will have a half slice of cherry on top of every piece.
- Place the fudge in the refrigerator for 2 to 3 hours, until it completely cools and is firm.
- At that point, lift parchment from the pan, cut into pieces, and enjoy!
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